I made this
dinner for my husband and I a few weeks ago.
It’s a recipe I made up when I was at a loss for a new way to cook
chicken. I decided to make lasagna
because it’s hearty and relatively easy.
I actually HATE normal lasagna with it’s lumpy, cheesy
texture…gross. That’s why I used mozzarella
cheese. The spiciness comes from a
couple hot peppers thrown into the chicken while it cooked in a slow cooker
(you could omit the peppers for a milder
taste. You can also cook the chicken any
way you want; slow cooker was easiest for me).
A few pounds of
chicken, cooked and shredded ( I cooked mine in a slow cooker with a couple hot
peppers thrown in)
oven ready lasagna noodles (uncooked is fine, just follow package instructions)
about 2 cups tomato sauce (homemade or store bought)
2 cups mozzarella cheese
sauce and chicken, saving a few tablespoons of sauce and set aside.
sauce in the bottom of a baking dish.
noodles so they cover the sauce.
sauce/chicken mixture to cover the noodles and top with cheese.
noodle, sauce/chicken and cheese layers.
End with cheese on the top.
Bake covered for
20 minutes in a 350 oven. Uncover and
cook until cheese bubbles.